Domain TopChef.com for sale call 888-734-8490
Join us at Vito's Italian Cucina when this week we dish up another one of my Mothers Favorite's " Eggplant Lasanga" and this episode we will also be entertained by the musical artistry of Reno Di Bono. Don't miss it folks ....... Ciao 4 Now !
A classic dish with lots of flavor! Directions for both the sauce and meatballs. Serves 6.
56 ounce tomatoes(from the can whole and peeled), 0.25 cups olive oil, 5 cloves of garlic minced, 0.75 cups onions, 1 egg, 0.12 teaspoon garlic powder, 0.25 finely ground black pepper, 1 tablespoon parmesan,grated, 1 tablespoon dry parsely, 1 cups bread crumbs,fresh, 1 pound ground beef, 2 teaspoon salt, 1 teaspoon white sugar, 1 bay leaf, 6 ounce tomato paste, 0.75 teaspoon dried basil, 0.5 teaspoon finely ground black pepper,
Beat the egg.
In a bowl, mix together the egg, and all ingredients listed for the meatballs. Mold about twelve balls. Place in the refrigerator, covered, until needed.
In a sau...
View Details |
Bruschetta is one of the most simple italian recipes you can make. It is often served as an entree at a restaurant and makes for a great snack. The secret to making a good tomato bruschetta is the ingredients. Make sure you only use ripe tomatoes and fresh basil.
1 Italian bread halve lengthwise then cut crosswise diagonally into 1 inch slice, 1 garlic clove crushed, 2 tablespoon olive oil, 2 large tomatoes,peeled sedded and chopped, 1 pinches salt and freshly ground black pepper,
Toast the italian bread in the oven until lightly browned and crispy on both sides. Try and do this step after you have prepared the topping, so the bread is still warm when it’s...
This lamb and tomato curry recipe is a popular Indian dish. The curry can be hot or mild and not too overpowering, depending on what you prefer. Serves 2.
4 lamb chops, diced in cubes, 1 tablespoon peanut oil, 1 garlic cloves, finely chopped, 1 small onion, finely chopped, 1 tablespoon curry powder, 1 riped tomato peeled and chopped, 1 pinches coriander for garnish, 0.25 cups water, 1 small aplle thinly chopped, 1 tablespoon sultanas,
Using sharp knife cut away any fat and bones from the lamb chops. Cut the meat into 1 inch cubes.
Heat oil in a medium saucepan. When the oil is hot enough add the garlic, o...
WELL TARGETED LOW
© 2003-2012 TopChef.com Home Community Forum Shop News Contact Us Site Map Login
This Statement of Rights and Responsibilities ("Statement") governs our relationship with users and others who interact with TopChef.com. By using or accessing TopChef.com, you agree to this Statement.
1. Sharing Your Content and Information TopChef.com owns all of the content and information you post on TopChef.com but you can control how it is shared through your privacy and application settings. In addition: 1. For content that is covered by intellectual property rights, like photos and videos ("IP content"), you specifically give us the following permission, subject to your privacy and application settings: you grant us a non-exclusive, transferable, sub-licensable, royalty-free, worldwide license to use any IP content that you post on or in connection with TopChef.com ("IP License"). This IP License ends when you delete your IP content or your account unless your content has been shared with others, and they have not deleted it. 2. When you delete IP content, it is deleted in a manner similar to emptying the recycle bin on a computer. However, you understand that removed content may persist in backup copies for a reasonable period of time (but will not be available to others). 3. When you add an application, your content and information is shared with the application. We require applications to respect your privacy settings, but your agreement with that application will control how the application can use the content and information you share. 4. When you publish content or information using the "everyone" setting, it means that everyone, including people off of TopChef.com, will have access to that information and we may not have control over what they do with it.READ MORE